Spicy Cheese and Shrimp Spread
Posted by Jen
3 ounces chihuahua cheese, grated (3/4 cup)
3 ounces queso fresco grated (3/4 cup)
1 jalapeño pepper, seeded and finely chopped
4 ounces medium shrimp, cooked, peeled and deveined, tails removed,
2 tablespoons red pepper, finely diced
2 tablespoons flour
1 teaspoon Pantry Southwestern Seasoning Mix
3 (7-inch) flour tortillas
Sliced jalapeño for garnish (optional)
Preheat toaster oven to 400°F. Using Ultimate Slice & Grate fitted with grating
blade, grate chihuahua cheese and queso fresco into Classic Batter Bowl.
Slice stem end from jalapeño pepper. Insert Vegetable Peeler into jalapeño,
twist and remove peeler from jalapeño, removing most of the seeds. Finely chop
seeded jalapeño and shrimp using Food Chopper. Finely dice red pepper using
Chef's Knife. Add jalapeño, shrimp, red pepper, flour and seasoning mix to
batter bowl; mix well. Spread cheese mixture evenly into Small Bar Pan.
Bake 8-10 minutes or until cheese begins to bubble and brown. Meanwhile, place
tortillas in Small Micro-Cooker(R). Microwave on HIGH 20 seconds. Cut flour
tortillas into quarters using Pizza Cutter. Remove bar pan from toaster oven.
Top with sliced jalapeño, if desired. Serve with warm tortillas using Spreader.
Yield: 12 servings (about 1 tablespoon and ¼ tortilla)
Nutrients per serving: Calories 70, Total Fat 3.5 g, Saturated Fat 2 g,
Cholesterol 10 mg, Carbohydrates 5 g, Protein 4 g, Sodium 135 mg, Fibre 0 g
Cook's Tip: Our Small Bar Pan is versatile and can be used to make this dish in
the microwave or conventional oven.